Soft pretzels seemed to abound in Europe this year. Since it has been a long time since I've visited Germany, I couldn't say if this is a new thing or if it has been going on for a long time. All I can say is that you can buy a warm, soft pretzel on most any corner, bakery, or restaurant. They are chewy on the outside with just enough salt and soft on the inside. In fact, we noted that they offer them split like a sandwich and filled with everything from just butter to a variety of meats and cheeses. We have missed the ease at which we could pick up a couple of pretzels for a late evening snack or a quick breakfast on our way to catch a bus for a day out.
Since it was Friday and we observe meatless Fridays, I made Cream of Celery soup, a favorte in the family. I needed something to round out the meal and decided to try making my own pretzels. Given the shortage of time, I didn't make the normal twists but pretzel rolls. Very easy and fun . . . and it went with the soup!
Soft Pretzels as Devised by Barbara!
2 tablespoons yeast
1/4 cup tap water
1 tablespoon granulated sugar
2 teaspoons of salt
4 cups all purpose flour
Water as needed
Coarse salt for sprinkling
Mix yeast with 1/4 cup water, and sugar in a mixing bowl. Let is set a minute or so and then add the salt, flour, and enough water to form a workable dough. Knead for a few minutes until smooth. Place in a greased bowl, cover with plastic wrap (grease one side to prevent sticking when it rises - vegetable spray is great) and let double in size - about 30-40 minutes.
When the dough is well on its way to rising, bring a large pot of water to a boil and add two tablespoons baking soda. Turn down to a simmer.
Get your dough out of the bowl and briefly knead. Now you can either form the dough into pretzel shapes or just cut little loaves or rolls out of it. Place on a greased baking sheet, cover with plastic wrap, and let rise about 15 minutes depending on the room temperature. The warmer the house, the fast it will rise.
Prepare another baking sheet - grease it and scatter cornmeal on it. Not a huge amount, just a generous dusting.
One at a time, place one of your risen pretzels rolls in the simmering water, let it 'cook' for 10 seconds on each side and then drain and place on your prepared pan. Sprinkle them with the coarse salt. Keep them a few inches apart to allow for rising. If the prepared pan is filled and you have more rolls left to treat, just cover them while you bake the first batch (abut 15-25 minutes depending on size you make) at 350 degrees. When they are almost finished baking, prepare the rest of your pretzel dough on another baking sheet.
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